Schwarzwälder Kirschtorte (Black Forest Cake)

This Schwarzwälder Kirschtorte aka Black Forest Cake is one of the most classic cakes in Germany. Two layers of dark chocolate cake, soaked with kirsch, and filled and topped with whipped cream – this cake is perfect for any celebration.

While there are many different versions of this cake, you will be hard pressed to find a German bakery without this classic cake. This version uses jarred cherry jam rather than cooking down a cherry filling for ease but also for a delicious flavor!

What is a Schwarzwälder Kirschtorte?

The name of this cake translates directly to Black Forest Cherry Cake. Traditionally it is made with layers of rich chocolate cake, filled with whipped cream and cherries and brushed with kirsch liqueur. It is often fully coated in whipped cream but I love being able to see the cherries peeking out the sides.

Dutch processed Cocoa vs. Natural Cocoa Powder?

The only chocolate that is found in this cake is from cocoa powder, this helps keep the cake more moist. I like to use SACO blended cocoa powder because it gives you a rich chocolatey taste as well as a light and fluffy texture.

How do you stabilize whipped cream?

There are a few ways to stabilize whipped cream including adding in liquid gelatin, adding mascarpone or cream cheese, and last but not least, adding in instant vanilla pudding mix. My personal favorite is the vanilla pudding mix because it stabilizes the whipped cream quickly and easily and doesn’t really change the flavor of it.

Can this cake be made in advance?

Yes, this cake is perfect because you can make the chocolate cake a few days in advance, wrap it up tightly, and place it in the fridge until you are ready to assemble. Once assembled, the cake can sit for 3-4 hours in the fridge before serving. If possible, I recommend covering the cake with a dome from a cake stand to prevent it from drying out in the fridge. It’s best if assembled and served on the same day.

What is special about Black Forest Cake?

Black Forest cake is special because it is layered with whipped cream rather than a buttercream or mousse which keeps it light in comparison with the denser chocolate cake. The addition of cherries and kirsch balance out the sweetness of the cake and whipped cream making this cake irresistable.

You may also like…

• Black Forest Brownies
• Chocolate Raspberry Cake
• Cherry Coffee Cake

Tips for making Black Forest Cake

• Fully whip the eggs and sugar, you really want it to become light and fluffy as well as allowing the sugar to dissolve into the eggs. Whip on high speed for at least 3 minutes before streaming in the milk and oil.
• Allow the cake to cool fully before trying to slice it. I like to wrap the cake up and place it in the fridge overnight – this will help the cake hold together rather than fall apart while slicing.
• Soak the cake fully using all of the liquid. If you want to omit the kirsch liqueur, simply use twice as much of the cherry juice. If you prefer a stronger alcohol flavor, use twice as much kirsch and no cherry juice.
• Tart cherries and tart cherry jam should be used for this recipe to balance out all of the sweetness.

Ingredients

Chocolate Cake

• Granulated Sugar: Regular white granulated sugar is used in the chocolate cake to sweeten it.
• Espresso Powder: A little espresso powder enhances the chocolate flavor
• Vanilla Extract: Vanilla enhances the chocolate flavor of the cake.
• Salt: A little salt enhances and balances out the sweetness.
• Egg: 3 eggs are used in this cake recipe. I use standard large eggs from the grocery store.
• All Purpose Flour: Any all purpose flour should work for this Schwarzwälder Kirschtorte! I have not yet tried any other flours with this recipe.
• Corn Starch: Corn starch makes this cake lighter and more tender.
• Cocoa Powder: This recipe will works best with SACO premium cocoa powder which is a blend of natural and dutch processed cocoa powder. But alternatively use dutch processed.
• Baking Powder: Always make sure that your baking powder has not expired. It acts as one of the two main leavening agent for this recipe so it is important that it is working.
• Egg: 3 eggs are used in this cake recipe. I use standard large eggs from the grocery store.
• Oil: Any neutral oil will work in this cake. Oil is used rather than butter to help keep the cake moist and tender.
• Milk: Use any milk you want in this cake, dairy or non-dairy, skim or whole milk, they will all work.

Black Forest Cake Filling

• Heavy Cream: Heavy whipping cream should be used for this recipe to create the light and fluffy texture.
• Instant Vanilla Pudding Mix: This is my favorite hack for stabilizing whipped cream and making it strong enough to hold up cake layers. A little bit of vanilla pudding mix, sweetens the cream and stiffens it.
• Sour Cherries: Jarred sour cherries that are in a syrup or water are used for this cake. When draining the cherries, reserve the liquid because it will be used to brush the layers of chocolate cake with.
• Kirsch Liqueur: Kirsch is used to brush the cake layers keeping them moist.
• Tart Cherry Jam: Rather than cooking down a cherry filling, I use cherry jam stirred with the drained cherries for the cherry filling of this cake.

How to make Schwarzwälder Kirschtorte

Make the Chocolate Cake

• Preheat the oven to 350 F and place an oven rack in the middle of the oven.
• Sift together the flour, cocoa powder, baking powder, and corn starch into a medium bowl.
• In the bowl of a stand mixer combine the eggs, sugar, vanilla, espresso powder, and salt. Use the whisk attachment and whip on high for 3 minutes until light and fluffy.
• In a large measuring cup, stir together the oil and milk. Once the eggs are fully beaten, turn the mixer to medium low and slowly stream the liquids down the side of the bowl into the egg mix.
• Stop the mixer and dump in the dry ingredients. Turn the mixer back on to medium low and whisk again until just combined.
• Liberally spray an a 9″ cake pan or springform pan with baking spray (one that includes flour) or line with a circle of parchment paper, and pour the batter in.
• Place in the preheated oven for 25 minutes. Rotate the cake 180 degrees and bake for another 20 minutes until a toothpick inserted in the center comes out clean.
• Once baked, remove the cake from the oven and place the pan on a wire rack to cool for 10 minutes. Run a knife along the edge of the cake to loosen it from the edges of the pan.
• Remove the cake from the pan by tipping it out or releasing the springform.
• Lift the cake pan off of the cake and place on a wire rack to cool fully.
• Once cooled, wrap the cake with plastic or an airtight container and place it in the fridge.

Whipped Cream Filling

• In the bowl of a stand mixer, pour in the whipped cream and sprinkle with the vanilla pudding mix.
• Use the whisk attachment to whip on medium high speed until stiff peaks form. Place the bowl in the fridge until you are ready to assemble.

Assemble the Schwarzwälder Kirschtorte

• Strain the cherries and reserve the liquid.
• Pour the cherries into a medium bowl and stir with the cherry jam to combine.
• In a glass measuring cup, combine 50 milliliters of kirsch and 50 milliliters of the reserved cherry liquid.
• Use a long serrated knife to slice the cake into two equal layers. Place the bottom layer face up on a plate or cake stand. Use a pastry brush to brush 50 milliliters of the cherry/kirsch mixture over the the cake. Brush the rest onto the cut side of the second layer of cake.
• Scoop half of the chilled whipped cream onto the bottom layer of cake and use a spatula to spread to the edges of the cake. Spoon 2/3 of the cherry mixture evenly over the whipped cream.
• Stack the second layer of cake onto the cherries and whipped cream. Scoop the remaining whipped cream onto the cake and spread to the edges.
• Spoon the remaining cherry mixture onto the top, focusing it in the center of the whipped cream.
• Slice and serve or place in the fridge for a couple hours before serving.

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